Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry

Food Science and Biotechnology

Volumn 22, Issue 6, 2013, Pages 1607-1612

  Lee, Dong Jin ^a   Lee, Hyungjae ^b   Lee, Seon Ho ^c   Lee, Chang Y ^a,d   Kim, Dae Ok ^a  

^a Kyung Hee University   (South Korea)

^b Dankook University   (South Korea)

^c Andong National University   (South Korea)

^d Cornell University ^*  (United States)

Author keywords

bokbunja; sensory evaluation; total phenolics; vitamin C equivalent antioxidant capacity

Indexed keywords

ANTIOXIDANTS; FRUITS; ORGANIC SOLVENTS; SENSORY ANALYSIS;

ANTIOXIDANT CAPACITY; AQUEOUS METHANOL; BOKBUNJA; OVERALL ACCEPTABILITY; RUBUS COREANUS MIQUEL; SENSORY SCORES; TOTAL FLAVONOIDS; TOTAL PHENOLICS;

ANTHOCYANINS;

EID: 84890958806     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0257-8     Document Type: Article

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